Preheat oven to 250ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, stir together the oats, chopped macadamia nuts, and salt until thoroughly combined. Set aside.
In a small bowl, stir together the coconut palm syrup, melted coconut oil, and vanilla extract. Pour over oat mixture and stir well to coat everything.
Pour granola onto baking sheet and spread out evenly over entire surface. Mixture will be very sticky. This is ok. Bake for 15 minutes, stir, bake another 15 minutes, stir again, and then add the coconut. Bake an additional 30 minutes, stirring one last time after 15 minutes. Allow granola to cool completely-- the air will help the granola crisp up. Once granola is completely cool, break up chunks (if desired), add the dried pineapple, and stir to distribute evenly. Granola will remain fresh in an airtight container at room temperature up to 3 weeks.
Use certified gluten-free oats to keep this recipe GF friendly!
If using unsalted macadamia nuts, increase salt to 1/2 teaspoon.